“Sauteed chicken cubes are coated with a sauce featuring Campbell's® Condensed Cream of Chicken Soup and salsa, then rolled up in flour tortillas and topped with another delicious sauce made from salsa and Campbell's® Condensed Cheddar Cheese Soup.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Cook chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.
- Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-quart microwave-safe baking dish.
- Mix cheese soup and remaining salsa and pour over enchiladas. Cover.
- Microwave on HIGH 5 minutes or until hot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 750 cal
- 38%
- Fat
- 22.8 g
- 35%
- Carbs
- 91.9 g
- 30%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
" My family loved this recipe. I made a few changes myself: I shredded the chicken instead of cubing it, I used real cheese instead of cheese soup, and I baked it in the oven (about 350° for 15 mins.) ..." See moreinstead of nuking it. It's a bit more time consuming than the original recipe, but my family said it was definitely worth it. Good luck! "
Meg
"Fast, easy, & delicious. My kids asked if I would make it again tomorrow. I made a few slight variations to the recipe - I used shredded cheese instead of the cheddar cheese soup (since I didn't hav..." See moree any in my cupboard), I used bean & corn salsa instead of the Thick & Chunky, and baked it at 350 for 15 min instead of microwaving (gave me time to clean up the kitchen). I also sprinkled a little garlic & herb seasoning on the chicken while cooking it. I ended up getting more than 8 enchiladas...which worked well for us! You could easily use any leftover chicken/rotisserie chicken to make this too."
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